When I heard of another taco spot opening in Orlando, I pretty much rolled my eyes and shrugged my shoulders and said..”Great another taco place.”

We are almost suffering from taco overload, and there is a race to the finish line on what the next hottest foodie fad will be in Orlando... poke or ramen.

But then when I saw that this new spot was being helmed by Chef Ryan Manning and when I saw his concept and idea… I said…”Ohhhh, Wait a minute.”

I met Ryan at the Ritz-Carlton, Grande Lakes when I first previewed Highball and Harvest, as he was the sous chef there at the time. He explained to me that he was currently in the process of opening a restaurant in the Milk District of Downtown Orlando, and I knew I had to check it out.

After leaving Orlando, Chef Ryan moved to Mexico to work at The Ritz-Carlton, Cancun where he had the opportunity to work his way through the cuisine and culture of Mexico while working and traveling for the hotel’s culinary experience.

He realized that much of what he thought he knew about Mexican food was actually not Mexican at all and that the cuisine was much deeper as you break it down from region to region.

Upon returning to the United States he became the banquet chef of The Ritz-Carlton, Washington D.C. This created a great opportunity to partner with the Mexican Embassy and Cultural Institute to share the flavors of Mexico with the guests of the embassy.

Earlier this month Chef Ryan returned to Orlando to open MX Taco – a fast-casual taqueria focusing on producing the flavors that he experienced through his travels and work in Mexico.

The menu is unique from the others around the area as it features the states where each item comes from and delves into some of the unique flavors you don’t often find in the United States, including Shrimp Tikin-Xic which has its origins several hundred years ago in the Mayan Empire.

MX Taco is a culinary journey through the different regions of Mexico, and after a visit here, you will quickly find that Not All Tacos are Created Equal. MX Taco is on another level.

A trio of House made Hot Sauces at MX Taco with Chile Guajillo, Chile Habanero and Chile de arbol is available on every table, which is only 4 for now.

The Guacamole and Tomatillo salsa and chips were both fresh and delicious with great flavor.

We enjoyed our sampling of Agua Frescas with Watermelon, Horchata, Hibiscus, Pineapple and Horchata with Coconut.

Street Tacos at MX Taco are on point. The Conchita Pibil from the Yucatan Region on the left with bitter orange pulled pork and pickled onions and the Carnitas from the Michoacan region on the right with onions and cilantro...both were outstanding.

Esquites or Mexican Street Corn was simply phenomenal, perhaps one of the best I've had.

Shrimp Tikin-Xic from the Yucatan region with achiote bitter orange shrimp and pickled onion and a Quesadilla con Chorizo from Mexico City with Oaxaca queso and chorizo.

This Pozole will warm you right up and is pretty hearty with a hominy soup and tomato pork broth, served with a chicharone. Pozole is a Thursday Special at MX Taco.

Bistek con Sikil Pak from Yucatan with steak, pickled onions, and pumpkin seed sauce on the left and Bistek en Salsa Roja on the right from the Sonora Region with braised steak, pepper sauce and avocado were all unbelievably good.

For a vegetarian option, on the left is a Comote con Mole taco with sweet potato, beans, queso, Cotija, pickled onion and salsa mole from the Oaxaca region, on the right is a Mole Poblano taco from the Puebla area of Mexico with chicken, queso Cotija, onion and crema.

The Avocado Ice Cream is AMAZING. It was very creamy and refreshing topped with toasted pumpkin seeds and shaved Mexican chocolate..

Just like the restaurant itself, the kitchen at MX Tacos is pretty small as well, but there is just enough room to make the taco magic happen.

As you walk into MX Taco, Chef Ryan’s goal is to transport you to Mexico with smell of traditional braises and chilies in the air with a guiding principle to provide the authentic flavors of Mexican Cuisine.

With fresh ingredients prepared in the right manner, the clean and oftentimes healthy dishes of Mexico do not require excesses in spices and ingredients. The goal is to take you on a journey through the states of Mexico with every bite you take.

MX Taco is open everyday from 11:00 am to 10:00pm. They are in soft opening from now until the end of January with plans to open fully and have some additional patio seating by the beginning of February.